Teriyaki Smoked Mackerel Bento Bowl

Preheat the oven to 160°C/ 140°C (fan)/ 325°F/ Gas 3 and boil a kettle 

Add the shredded kale to a large baking tray with a generous pinch of salt, 1 tsp [2 tsp] sugar and a drizzle of vegetable oil

Massage the kale with clean hands so that it is evenly coated in oil

Put the baking tray in the oven for 20-25 min or until it's crispy 

Meanwhile, peel and chop the waxy potatoes and carrots into large bite-sized pieces 

Add both the potatoes and carrots to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 min or until fork-tender

Once tender, drain and leave to steam-dry (reserve the pan for step 6!) 

Meanwhile, slice the radishes as finely as you can!

Combine 1 tsp [2 tsp] sugar with 50ml [100ml] boiled water in a heatproof bowl and stir until the sugar has dissolved

Add the red wine vinegar and sliced radishes and set aside until serving 

Peel and slice the shallot[s] finely

Trim, then slice the spring onion[s] finely

Once the kale has been in the oven for 20 min, make some space on the baking tray (the kale will have shrunk!) and add the smoked mackerel 

Sprinkle the kale with the toasted sesame seeds – this is your kale seaweed 

Return the baking tray to the oven for 5 min further

Meanwhile, add the soy sauce, cornflour and 50ml [100ml] cold water to the reserved pan and whisk to combine 

Return the pan to a medium heat, bring to a boil and cook for 30 sec

Remove the pan from the heat, add the honey and whisk to combine – this is your Teriyaki sauce

Tip: don't worry if it goes lumpy – just keep whisking!

Combine the mayonnaise and rice vinegar with a generous pinch of salt and pepper in a large bowl 

Add the drained potatoes, carrots and sliced shallot

Give everything a good old mix up, crushing the potatoes as you go – this is your Japanese potato salad 

Drain the radishes